Why give thanks to the Duke of Wellington?

How ironic that this beef baked in pastry (boeuf en croûte)  dish – a long-standing French staple – ended up being called Beef Wellington  in honour of the Duke of Wellington, who defeated Napoleon at the Battle of Waterloo. History aside, this is an immensely satisfying concoction of Australian beef cooked medium rare, wrapped in butter puff pastry and savoury pancake, filled with mushroom duxelle, truffle and Dijon mustard, and served with market vegetables, Dauphinoise potato and port wine jus. Here at Cosmo restaurant, it’s a signature dish, available as a 24-hour pre-order.

Wine Companion:  A wonderful opportunity to taste some well-crafted Chianti, and I suggest the label from Frescobaldi’s Tenuta di Castiglioni,  just south of Florence, a quality winery run for generations with over 800 years of experience. This Chianti is medium bodied with accents of red fruit and soft, juicy tannins.

Fancy some more? Contact: thenaiharn.com & andamanwineclub.com